RATATOUILLE

Ingredients:
1/4 cup olive oil, plus more as needed
1 1/2 cups chopped onion
1 teaspoon minced garlic
1/2 teaspoon thyme
4 mini yellow bell peppers sliced (cored and seeded)
4 mini orange bell peppers slided (cored and seeded)
4 mini red bell peppers sliced (cored and seeded)
3 small yellow squash sliced thin
3 small zucchini sliced thin
1 small can original Rotel (if you like spicy)
1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
1 tablespoon basil
1 tablespoon parsley
Salt and Pepper to taste

Directions
Used a large 12" saute pan over medium heat, add olive oil. Once hot, add the onions and garlic. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes. Stir well to blend and serve either hot or at room temperature.

Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!

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